It all started in 2018, when I decided I wanted to share my knowledge in nutrigenomics and skills in culinary medicine with my beloved deep south community. I’ve been practicing culinary medicine myself and wanted to inspire others.

Procuring the right food, preparing it correctly, teaching people about 21st-century nutrition, and most importantly, infusing meals with all of the above to bring families, friends and communities together in a nourishing way became my “reach” goal for F.A.M.E.

 

I teamed up with Dorignac’s to bring you 21st-century nutrition blogs with recipes that feed your soul and produce better health. So when Teresa and Gary Heap, patrons of Dorignac’s Food Center, invited Chef Jim Henning and me to their home to create and share a F.A.M.E. meal, I knew something had finally clicked forward towards my “reach” goal for F.A.M.E.

A year-and-a-half later, it was finally showing a ripple effect in our community.

Shopping and Cooking from Dorignac’s

Teresa Heap shopped for all of the ingredients. The only change to the original Pompano F.A.M.E. recipe was she procured Drum instead of Pompano since fresh-caught Drum was on sale at Dorignac’s.

 

Teresa Heap watches on as Chef Jim Henning prepares fresh Drum filets.

 

Teresa served as the sous-chef. She had all the ingredients cut up and ready to go. Then Jim and I rolled up our sleeves and went to work in Teresa’s well-stocked kitchen. Gary poured everyone a tall glass of lemongrass tea and served hummus and olives.

 

Better Together

 

Within 30 minutes the F.A.M.E. meal was ready to be shared at a lovely set table. Why did this meal taste EXTRA delicious and feel even more nourishing than the previous week in the test kitchen? Because everyone shared a part in putting this meal on the table! Each one of us was engaged and connected throughout the process.

 

I have always felt that the grocery store and the kitchen are at the helm of health and healing.  But there is more to health and healing than food. From all of the research on the Blue Zone, where people live longer, healthier lives, it appears that connectivity or shared experiences are even more important than the food you eat, the exercise you do, and having the right mental outlook.

But what if you had tasty healing food with ongoing shared experiences?

We toasted to the F.A.M.E. supper club that was born that night.

 

Now the question is: who will be in your F.A.M.E. supper club? I’d love to hear your supper club stories! Please share them with me via Facebook.

 

Print Recipe
Keto Mediterranean Drum
Seared Pompano sautéed in ghee, garlic, fresh parsley, diced sweet peppers, red onions, mango and coconut milk. Served on top Cauliflower Rice and lightly steamed broccoli with lemon juice.
Prep Time 10
Cook Time 15
Servings
4
Ingredients
Drum
  • 4 6 oz. Filets of Drum (Pompano or Trout is great too)
  • 2 TB Ghee
  • 1/2 Cup full fat organic coconut cream
  • 4 Cloves garlic
  • 1/2 Organic red pepper and green pepper, chopped
  • 1 Cup artichokes in olive oil, chopped
  • 1 Cup diced mago
  • 1/4 Cup Fresh parsely, chopped
  • Herbamare to taste
Broccoli
  • 4 Cups freshly chopped broccoli
  • 1 TB Ghee, melted
Cauliflower Rice
  • 1 Head Organic Cauliflower or 1 and 1/3 bag of Green Giant frozen cauliflower rice
  • 2 TB Ghee
  • Celtic Kosher Sea Salt and cracked pepper to taste
Prep Time 10
Cook Time 15
Servings
4
Ingredients
Drum
  • 4 6 oz. Filets of Drum (Pompano or Trout is great too)
  • 2 TB Ghee
  • 1/2 Cup full fat organic coconut cream
  • 4 Cloves garlic
  • 1/2 Organic red pepper and green pepper, chopped
  • 1 Cup artichokes in olive oil, chopped
  • 1 Cup diced mago
  • 1/4 Cup Fresh parsely, chopped
  • Herbamare to taste
Broccoli
  • 4 Cups freshly chopped broccoli
  • 1 TB Ghee, melted
Cauliflower Rice
  • 1 Head Organic Cauliflower or 1 and 1/3 bag of Green Giant frozen cauliflower rice
  • 2 TB Ghee
  • Celtic Kosher Sea Salt and cracked pepper to taste
Instructions
Drum
  1. Wash fish and pat dry with a paper towel.
  2. Add 1 TB of ghee to medium-hot skillet.
  3. Add fish filet to the hot skillet, cook for one minute per inch then flip.
  4. Move fish to one side of the pan.
  5. Add remaining ghee, melt and sautee garlic, peppers, onion, artichoke and almost all of the parsley reserving a TB for garnish.
  6. Add coconut milk and ghee then allow the mixture of vegetables to cook in the milk.
  7. Add Herbamare to taste.
  8. Turn off heat and allow to sit on the burner until ready to serve.
Broccoli
  1. Steam for no more than two minutes, remove broccoli to preserve as much sulforaphane as possible. Cooking too long cuts this valuable bioactive. Add 1TB of ghee and squeeze lemon juice.
Cauliflower Rice
  1. If buying prepared, follow directions on the packaging.
  2. Add cauliflower to a food processor and chop until it becomes the consistency of rice.
  3. Transfer into a 2-quart pot.
  4. Add ghee, salt and pepper.
  5. Cook for 8-10 minutes

 

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